Cookie dough frosting in between two soft chocolate cookies. The chocolate cookies have only 4 ingredients and take less than 5 minutes to make!
So, guess what hit the shelves two days ago? LIMITED EDITION Cookie Dough Oreos.
Unfortunately, I have not tried out the cookie dough Oreos (yet). But since I’m terrible at waiting; I created these cookies! They aren’t quite like a crisp and crunchy oreo, but they’ve definitely got some of the aspects — super chocolatey and packed with good flavors.
The best news is, the chocolate cookie base is only FOUR ingredients. It uses a cake mix + pudding mix to make up the base and then eggs + shortening or butter.
The frosting has a few more ingredients, but it’s all pretty quick and easy! The frosting is essentially eggless edible cookie dough and it is rich! It’s definitely the star of the show with these cookies!
Pour a large glass of milk; you’re going to need it!
- 1 package (15.25 ounces) Super Moist Triple Chocolate Fudge Cake Mix (Betty Crocker makes this) OR another similar chocolate cake mix
- 1 package (3.9 ounces) instant chocolate pudding mix dry, do not prepare
- 2 large eggs
- 1/2 cup shortening can substitute 1/2 cup butter
- 1/2 cup unsalted butter at room temperature, not melted at all
- 3/4 cup brown sugar lightly packed
- heaping 1/4 teaspoon salt
- 1 and 1/2 teaspoon vanilla extract
- 1 cup white flour
- 3/4 cup miniature chocolate chips
- 4 tablespoons milk 1% or higher fat content
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner and set aside.
In a very large bowl, combine the cake mix and pudding mix. Add in the eggs and shortening (or butter).
Beat until just combined. It may seem crumbly at first, but it will come together.
Using a tablespoon measuring spoon, measure out the dough. Each ball of dough should be exactly 1 tablespoon.
Place the cookie dough balls 2 inches apart on the cookie sheet and bake for 8-10 minutes. You want to slightly under-bake these cookies to keep them soft and fudgy.
In a medium-sized bowl, combine the room temperature butter and brown sugar. Beat until light and creamy.
Add in the salt and vanilla extract. Mix.
Add in the flour and miniature chocolate chips and mix until just combined.
Add in the milk, 1 tablespoon at a time, until desired consistency has been reached. If your frosting is too dry add 1 tablespoon extra milk and if it's too wet, add in some extra flour.
Once the cookies are baked, let them sit on the pan for 3-4 minutes and then transfer to a cooling rack to cool completely.
Once cookies are completely cooled, frost one cookie with the cookie dough frosting and press another cookie on top.
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